European Journal of Chemistry

Effect of microwave oven processing treatments on reduction of Aflatoxin B1 and Ochratoxin A in maize flour

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Published: Sep 30, 2019
DOI: https://doi.org/10.5155/eurjchem.10.3.224-227.1840
Keywords:
HPLC, Reduction, Microwave, Mycotoxins, Aflatoxin B1, Ochratoxin A
Section
Research Article
Issue
Vol. 10 No. 3 (2019): September 2019
Dates
Received 2019-03-03
Accepted 2019-05-16
Published 2019-09-30
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Hourieh Alkadi
Department of Pharmaceutical Chemistry and Drug Control, Faculty of Pharmacy, Arab International University, Damascus, Syria
http://orcid.org/0000-0003-0832-1012
Jihad Altal
Department of Mycotoxins, Directorate of Technical Affairs and Quality Laboratory, Damascus, Syria
http://orcid.org/0000-0001-8488-2132

Abstract

The effect of microwave heat has been evaluated for reduction of Aflatoxin B1 and Ochratoxin A in artificially contaminated maize flour. Contaminated maize flour were heated in microwave for various times at two different power levels. The results suggest that Aflatoxin B1 and Ochratoxin A contamination can be reduced by heating samples using microwave oven. The exposure time to heat appears to have a great effect in reduction both of the toxins in maize flour samples. It is also necessary to pay attention on initial concentrations of Aflatoxin B1 or Ochratoxin A in studied maize flour samples.


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Alkadi, H.; Altal, J. Effect of Microwave Oven Processing Treatments on Reduction of Aflatoxin B1 and Ochratoxin A in Maize Flour. Eur. J. Chem. 2019, 10, 224-227.

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Arab International University, Damascus, Syria.
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